6. Bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.

6. Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.

Makes 12 muffins.

Note: This batter can also be used to make chocolate peppermint bread. Pour the batter into a greased 9x5 inch loaf pan. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack prior to slicing.

The peppermint candy will melt into the top of the muffins. You can sprinkle on additional crushed candy at the end if desired for visual effect.

*Most chocolate chips include dairy. Be sure to use dairy-free if that's important to you.